Veal Stroganoff

Serves: 4-6
11/2 lbs boneless veal stew, cut into 1 inch cubes
2 tablespoons vegetable oil
3 mild Italian sausages, cut into 1 inch slices
1 medium onion, chopped
1/2 lb mushroom, quartered
1 cup beef broth
1 medium red bell pepper, seeded and chopped
1/2 cup dry sherry or additional beef broth
1 cup sour cream
2 tablespoons flour
ground nutmeg
salt and pepper

Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.